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http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>
While the yeast may not be tied to the Payottenland, the term Lambic is. Lambic is traditionally a beer that has been spontaneously fermented in the Payottenland. As [[An Overview of Lambic#History|history]] shows, this term and it’s regional designation use goes back hundreds of years. Other regions continue to develop terms, largely based on Lambic, to identify the spontaneous fermentation that occurs in their local terroir (Sonambic at Russian River in California, Colorambic at AC Golden in Colorado). These naming designations help define the regional geography, culture, and experimentation occurring in their area. Belgian breweries and other breweries around the world do not follow this designation however.
* Belgian breweries outside of the Payottenland spontaneously ferment a small portion of their beer within the Payottenland and the remainder from another region. Given some of the legal definitions created later in this article, this does make the beer technically Lambic, however it doesn’t meet the cultural intent.
* Many international breweries are naming beers Lambic by either using an artificially pitched small subset of the overall microorganisms found in the Payottenland, or by doing their own regional spontaneous fermentation but failing to designate it in a unique way.